Malai Kofta

For the Malai Kofta, boil potatoes until soft. Meanwhile, coarsely chop the nuts and raisins. Put the potatoes through the whisk (you can also use a potato masher) and mix with the nuts, raisins and peas.

Grate some fresh ginger into the mixture, add a good tsp of garam masala and stir in well. Then stir in the cream cheese and the cornstarch until you have a “homogeneous” mixture.

Cover a pan about 1 mm with clarified butter, heat and fry the sausages formed from the potato mixture. Keep warm in the oven.

For the sauce, in a pan with high sides, fry the cinnamon stick and cloves in about 1 tablespoon of clarified butter.

After about 1 minute, remove the cloves and add the crushed chili. Pour the strained tomatoes into the pan and stir well.

Pour in the coconut milk. Season the sauce with garam masala and ginger, pour over the meatballs, sprinkle with fresh cilantro and flaked almonds.

Serve the Malai Kofta.

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